I am not good at stir fry. As much as I love to cook and think I am pretty good at it, that is one thing I just cannot master. I don't know what it is. Maybe I am scared of a wok, maybe I am bad at Asian flavors or maybe I just can't do a sauce right. Whatever it is, I need to work on it.

I pinned this recently for sweet and sour chicken and thought I should make it. It was stir fry, but with an interesting sauce and the meat was breaded which I hadn't tried. I have not used a wok since I moved into My Shitty Kitchen (and really didn't at the old house since my sous chef was an excellent stir fryer with a much fancier wok) and I thought it was time to pull it out.

I decided to doctor up the sauce and remove the sugar. Ketchup has enough sugar and the thought of adding sugar to it gave me a cavity and gain two pounds. I was so glad I did, I did not miss it at all. What I should have done was cut down on the sauce, I had too much since I cut the amount of chicken down and left out the rice. I added some broccoli and onion to give it more of a veggie punch and that make me feel better about breading the chicken.

Bottom line, this was good, easy and I would make it again, probably with more veggies next time. The original recipe called for serving over rice, if you are not a little to no carber like me that would probably be an excellent addition. I also think if you leave out the broccoli if they aren't fans this is an excellent recipe for kids. What is your favorite stir fry recipe? Are you challenged at it like me? Full recipe after the montage!

All the ingredients. I had to run around the corner and borrow ketchup from one of my work besties that lives close by, I forgot I was out!

The sauce. I wonder what it would look like with the sugar. It was such a good thing I left it out.

Combine sauce ingredients in a bowl and whisk until well combined. Set aside. In a medium bowl, whisk the eggs and season with salt and pepper. In another bowl, add the cornstarch and set aside. In a large wok, heat the oil over medium high heat. Dip the chicken in the egg and then the cornstarch, shaking off excess, and then set carefully into hot oil. Fry chicken in wok until golden brown and cooked through, about 7 minutes. (you may need to do two batches). Remove chicken from wok and drain wok of excess oil but don't clean. Add green beans, broccoli, onions, sesame oil and soy sauce. Cook until onions have some color (about 7 minutes), stirring occasionally. Add in your garlic and stir. Remove vegetables from wok and garnish with sesame seeds. Add sauce to the wok and bring to a boil. Cook, stirring continuously, for 1 minute until the sauce starts to reduce. Make a cornstarch slurry, by mixing 1 teaspoon cornstarch with 1 teaspoon cold water, and add it to the sauce to thicken. Add chicken and stir to coat with sauce. Plate the veggies, top with chicken and sauce and enjoy!